As promised earlier, here is my recipe for Lemon Verbena Peach Cobbler, compliments of Fredericksburg Herb Garden. Yummy goodness!
Lemon Verbena Peach Cobbler
4-6 cups peeled and sliced peaches
1 cup sugar
1/2 cup butter
1/4 cup sugar
2 tablespoons lemon verbena leaves
Zest of one lemon
1 cup flour
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 teaspoons baking powder
Cinnamon to taste
Mix peaches with 1 cup sugar and set aside.
Melt butter in glass 9×13 inch glass baking pan.
Mix 1/4 cup sugar, lemon verbena and lemon zest in food processor.
Combine flour, remaining 3/4 cup sugar, milk, salt and baking powder in a bowl and mix well. Stir in lemon verbena mixture. Pour over melted butter in baking pan. Spoon peaches over the batter and sprinkle with cinnamon. (Do not mix together!)
Bake at 350 degrees for one hour or until peach mixture is bubbly and crust is lightly brown.
I have previously made this recipe dairy free when needed.
I have also made it gluten free using King Arthur’s all purpose gluten free flour mixture.
I generally cut back on the sugar in most recipes, this one included.